Multigrain flour enables production of gluten-free baked foods

10.07.2010

Eagle Mills Gluten-Free All-Purpose Multigrain Flour from ConAgra Mills produces greattasting, naturally nutritious baked foods. The flour is made with a blend of whole ancient grains — amaranth, quinoa, sorghum, millet and teff — plus brown rice. In blind taste tests with adult consumers, bread made with this flour was preferred 3-to-1 over the two top-selling gluten-free breads. The company mills the grains separately and offers customized blends that may also include chia.